This study investigated the effects of different additions of ferulic acid（FA） and caffeic acid （CA） on the thermomechanical properties of mixed dough， rheological properties， secondary structures， thermal properties and microstructures of gluten proteins. The results showed that the addition of different doses of FA and CA had no significant effects on the water absorption， development time and breakdown viscosity value of the dough， but the stability time reduced and the setback value improved significantly compared with the control group. The addition of FA and CA significantly increased the viscoelastic modulus of the gluten protein， and there was no significant change in the loss tangent of the gluten at 10 Hz. The addition of FA and CA reduced the thermal degradation temperature， thermal denaturation temperature and heat denaturation enthalpy of gluten， and significantly increased weight loss at 600 ℃. The results of gluten protein secondary structure measurement showed that the content of β-sheet and α-helix decreased after the addition of FA and CA. Compared with the control group， the microstructure of gluten became chaotic and disordered with the increase in the amount of FA and CA added.